Directions

1. In a food processor, combine parsley, cilantro, pimiento, garlic, lime juice and 3 tablespoons olive oil. Process until finely chopped. Season with kosher salt to taste. Set aside.
2. In a large non-stick skillet, add remaining 2 tablespoons olive oil and bring to medium high heat. When hot, add onions. Sauté 4-6 minutes or until tender and edges begin to brown. Add mango and roasted red peppers to skillet; sauté an additional 1-2 minutes or until heated through. Transfer to a plate; cover to keep warm. Reduce heat to medium. Spread one side of each bread slice with butter. Place 2 slices buttered side down in the same skillet. Top with a layer of chimichurri, pork slices, mango-onion mixture, cheese and drizzle with remaining chimichurri. Top each with one bread slice buttered side up. Grill turning once until cheese has melted and bread is golden. Serve immediately.